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3 pages, PDF format, from the FIRE&FOOD magazine issue 02/2015
Contents:
The eDossier on the topic of "Ribs & Cuts" contains detailed information on the rough cutting of pork. Master butcher Philipp Sontag "shares" his knowledge and many years of experience, gives tips and shows meat cuts such as "Baby Back Ribs", "Spareribs" and "St. Louis Cut".